| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
|
Tried, Bars |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Baking cocoa |
| 1/2 |
ts |
Salt |
| 1 |
c |
Vegetable oil |
| 4 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 1/2 |
c |
Walnuts; chopped/optional |
| 1/2 |
c |
Butter; softened |
| 1/2 |
c |
Brown sugar |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Milk |
| 1 |
ts |
Vanilla |
| 1 |
c |
Flour |
| 1 |
c |
Semisweet chocolate chips |
| 1 |
tb |
Shortening |
| 3/4 |
c |
Walnuts; chopped |
|
3 |
Fe, b 1998 |
INSTRUCTIONS
In a mixing bowl, combine sugar, flour, cocoa, and salt. Add oil, eggs and
vanilla, beat at medium speed for 3 minutes. Stir in walnuts if desired.
Pour into a greased 9x13 pan. Bake at 350 for 30 minutes or until brownies
test done. Cool completely. For filling, cream butter and sugars in a
mixing bowl. Add milk and vanilla; mix well. Beat in flour. Spread over the
cooled brownies; chill until firm. For glaze, melt chocolate chips and
shortening in a saucepan, stirring until smooth. Spread over filling,
immediately sprinkle with nuts, pressing down slightly. Makes 3 dozen
Recipe by: Taste of Home Oct/Nov '95
Posted to TNT Recipes Digest by CherEBaby@prodigy.com ( CHERIE EASTON) on
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